Rinse the sardines, cut off the heads and remove the innards. Rinse one more time and pat dry with paper towels. No need to scale (baby sardines have less or no scale).

Split the bodies of the sardines lengthwise to remove center bones. Cut each sardine into two fillets, and season with a pinch of salt.

Place three dishes on a counter. Fill the first with flour, the second with the beaten eggs and the third with sesame seeds.

Dust one sardine at a time with flour, then in the eggs and finally with the white sesame seeds, making sure they are well coated.

Chill in the refrigerator for 1 hour before frying.

Heat the oil to an adequate frying temperature, fry in batches to a golden color. Enjoy!